Introduction
The Homemade Potato Salad with Mustard and Dill is a timeless comfort food dish that combines creamy potatoes, a tangy mustard dressing, and the fresh herbaceous flavor of dill. It’s the perfect side dish for picnics, BBQs, potlucks, and family dinners. This salad has a rustic, homemade charm that instantly feels comforting and familiar, yet the fresh dill and mustard dressing add a sophisticated depth of flavor.
Unlike store-bought versions, this homemade potato salad lets you control the creaminess, seasoning, and balance of flavors. It’s refreshing, hearty, and versatile enough to pair with grilled meats, sandwiches, or even as a light standalone dish.
Why I Love This Recipe
I love this recipe because it’s wholesome, tangy, and deeply satisfying. The soft, tender potatoes absorb the mustard dressing beautifully, while fresh dill adds brightness and a burst of garden-fresh flavor. It’s a dish that always reminds me of summer gatherings, outdoor barbecues, and family-style meals.
It’s also endlessly customizable—you can keep it classic, add boiled eggs, or mix in vegetables for crunch. Best of all, it tastes even better the next day, making it a great make-ahead dish.
Why It’s a Must-Try Dish
- Perfect balance of creamy, tangy, and fresh flavors.
- Great for make-ahead meals and picnics.
- Crowd-pleaser side dish that pairs with almost anything.
- Customizable with eggs, veggies, or bacon.
- A light yet hearty dish that’s vegetarian-friendly.
Preparation & Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Servings & Nutrition
- Servings: 6 servings
- Calories (per serving): ~220–250 kcal
Cuisine & Course
- Cuisine: American / European-inspired
- Course: Side Dish / Salad
Ingredients
- 2 pounds (900 g) Yukon Gold or red potatoes
- ½ cup mayonnaise
- 2 tbsp Dijon mustard (or whole grain mustard for texture)
- 2 tbsp apple cider vinegar (or white wine vinegar)
- 2 tbsp fresh dill, chopped
- 2 celery stalks, diced
- ½ small red onion, finely chopped
- 2 boiled eggs, chopped (optional, for creaminess)
- Salt and black pepper, to taste
- Paprika (for garnish, optional)
Simple Cooking Directions
- Boil potatoes until tender, then cool slightly.
- Mix dressing with mayo, mustard, vinegar, dill, salt, and pepper.
- Chop and add onions, celery, and eggs (optional).
- Toss potatoes with dressing until coated.
- Chill for at least 1 hour before serving.
Step-by-Step Recipe Method
Step 1: Cook the Potatoes
- Wash and cut potatoes into bite-sized chunks (peeling is optional).
- Place them in a pot of salted water, bring to a boil, and cook for 12–15 minutes until fork-tender.
- Drain and let cool slightly.
Step 2: Make the Dressing
- In a large bowl, whisk together mayonnaise, mustard, vinegar, chopped dill, salt, and pepper until creamy.
Step 3: Add Vegetables & Eggs
- Stir in diced celery and red onion.
- If using, fold in chopped boiled eggs for added creaminess.
Step 4: Combine with Potatoes
- Gently fold the potatoes into the dressing mixture until evenly coated.
Step 5: Chill & Serve
- Refrigerate for at least 1 hour to let flavors meld.
- Garnish with extra dill or paprika before serving.
How to Serve
- Serve chilled as a side dish at barbecues, picnics, or family dinners.
- Pairs beautifully with fried chicken, grilled fish, sausages, or sandwiches.
- For a full meal, enjoy with crusty bread and a light soup.
Additional Recipe Tips
- Use waxy potatoes (like Yukon Gold or red) to prevent the salad from turning mushy.
- Chill the potatoes before mixing to avoid watery dressing.
- Taste and adjust seasoning after chilling—it may need more salt or vinegar.
- For extra tang, add a spoonful of pickle relish.
Variations
- German Potato Salad: Replace mayo with olive oil and use warm potatoes with vinegar and mustard dressing.
- Bacon Potato Salad: Add crispy bacon bits for smoky flavor.
- Greek Style: Replace mayo with Greek yogurt and add olives and feta.
- Vegan Potato Salad: Use vegan mayonnaise or tahini dressing.
Freezing & Storage
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Not recommended (the mayo dressing separates after thawing).
Special Equipment Needed
- Large pot (for boiling potatoes)
- Mixing bowl
- Sharp knife & cutting board
- Colander (for draining potatoes)
Conclusion
The Homemade Potato Salad with Mustard and Dill is a comforting, refreshing, and flavorful side dish that brings a burst of tang and freshness to any meal. Whether you’re hosting a summer cookout, packing for a picnic, or preparing a simple family dinner, this recipe is guaranteed to please everyone at the table. With its creamy mustard dressing, tender potatoes, and vibrant dill, this is a side dish that you’ll come back to time and again.
Homemade Potato Salad with Mustard and Dill
Description
The Homemade Potato Salad with Mustard and Dill is a timeless comfort food dish that combines creamy potatoes, a tangy mustard dressing, and the fresh herbaceous flavor of dill. It’s the perfect side dish for picnics, BBQs, potlucks, and family dinners.
Ingredients
Instructions
-
Step 1: Cook the Potatoes : Wash and cut potatoes into bite-sized chunks (peeling is optional). Place them in a pot of salted water, bring to a boil, and cook for 12–15 minutes until fork-tender. Drain and let cool slightly.
-
Step 2: Make the Dressing : In a large bowl, whisk together mayonnaise, mustard, vinegar, chopped dill, salt, and pepper until creamy.
-
Step 3: Add Vegetables & Eggs : Stir in diced celery and red onion. If using, fold in chopped boiled eggs for added creaminess.
-
Step 4: Combine with Potatoes : Gently fold the potatoes into the dressing mixture until evenly coated.
-
Step 5: Chill & Serve : Refrigerate for at least 1 hour to let flavors meld. Garnish with extra dill or paprika before serving.
